I want an official mixed drink for Sorcerer, and I want it to be a new and original thing.

Yes, I know: we already have the Fallen Angel, the Green Demon*, the Green Devil, the Blue Devil, the Devil's Cocktail, the Devil's Tail, the Diablo, and more.

But I want a new one: the Sorcerer. What would it be?

Parameters: it can be a shooter, a classic-style mixed drink, a "martini" (as currently construed by bar culture), or a cordial/liqueur mix. Any sort of juice, spice, soda, garnish, or other mixing element may be included. It may be a frozen drink or a hot drink, or neither.

It can't be a single-booze neat drink, e.g.., "ounce and a half of scotch"; it has to be a mix of some kind.

It can't be one of those stun-the-sorority-chick drinks. Example: "Miami Ice," 1/2 oz each of vodka, gin, rum, and peach schapps, dash of cranberry juice, fill (3-4 oz) with lemon-lime soda. Feh. Submit one of those and I'll do something awful to you.

It can't be a currently-known drink either. If that were the case, I'd just call a Cactus Rose or Dingo "the Sorcerer" and be done.

It's gotta have punch. If the hardest thing in there is half an ounce of dry vermouth or white wine, then that ain't worth it. And if your recipe includes grenadine, then the drink better be so damn good that I'll be able stand that gunk in it.

Include full and clear instructions for making and serving it: stirred or shaken, layered, what sort of ice (shaved, cracked, etc), what sort of glassware, chilling instructions, etc.

Oh yeah - if you want to make a drink that corresponds to some aspect or mechanic of the game, rather than its title, that's cool too. What would "the Binding" be, for instance?

All submissions will be field-tested, I assure you.

Is there a prize? I dunno. I guess so. ... H'm ... I know! Whoever wins will get an original and complete one-sheet writeup for a Sorcerer game based on a wholly new concept, by me.

Mix the pastis and vodka in a chilled tumbler and keep exceedingly cold. Directly before serving, mix the club soda, and throw a small dash of salt on top. The drink should change color from a clear, slightly yellowish tone to a milky one - the anise in the pastis causes this reaction in water.

This drink represents the black allure of sorcery, the black licorice sweet like the promises of devils. The reaction of the golden drink to water is as mystic as the clouding of one's soul when one loses their demonic virginity.

The reality, found after summoning a few of these, is terrible, even when seen through a glass darkly.

Well, working off a recipie for a shot my friends and I called the Kwisatz Haderach in college, I can come up with something. I base the appropriateness off the fact that drinking it was designed to be an ordeal. Much like sorcery.

1 Part Jagermeister1 Part Tequila1 Part Extra Sharp Ginger Brandy

Garnish the edge of the shot glass with tobasco.

Only a true Sorcerer would have the will to take this shot and not make a face. The inventor is not responsible for any demons summoned in the process of consuming this concoction.

I'll even have to visit the local shoppe to pick up a component or two before testing. Testing is scheduled for this weekend.

Salt and licorice, by the way, go exceptionally well together. In the Scandinavian countries, salted licorice is a common candy, and I love the industrial-strength versions. Most people from the States make a face when they try it, but I really like it.

I've tried it in mixed drinks too - alter the Frisky Witch (half-and-half vodka and black sambuca) by serving it in a chilled cocktail glass with a salted rim (like you do for a Margarita), and it's awesome. So I have high hopes for Clinton's entry.

As for the other two, well, I was kind of hoping that the drink would be something people would enjoy, rather than a college-age male contest to see who could stomach the nastiest thing ... but all right, all right, I'm not going to quibble. They'll be tested too. But the judging will be based on what I like, not what hurts the most.

Oh yeah, Mike and Brian, provide a few more details - do you just pour the liquors straight into the shot glass, or do you stir with ice first, or what?

So let's have a few more entries, folks! Who knows, maybe a whole menu might come out of this.

As for the other two, well, I was kind of hoping that the drink would be something people would enjoy, rather than a college-age male contest to see who could stomach the nastiest thing ... but all right, all right, I'm not going to quibble. They'll be tested too. But the judging will be based on what I like, not what hurts the most.

You misjudge me totally, Ron.

Different strokes for different folks, and all that of course, but I *love* hot and spicy, My drink is far from a "contest", rather it's something I actually enjoy. Maybe I shouldn't have said that it makes one scream when its drunk, that was a spot of facetiousness really (although, admittedly, if you're not into hot stuff...).

I encourage you to try the drink and base it on its merits, but if you don't like spicy foods then you wont enjoy it. By the way, it should be put in the glass in the order given, or put the tobasco first which will tend to dilute it slightly rather than leaving it on top (this will de-hot it a little). No ice etc.

Still, if you want something a spot smoother, here's a very nice drink we stumbled across once while playing bar lotto (roll 3d20, each number is the number of the bottle counting from the left, so you end up with three random measures in a shot glass... you can get some very nice but also some very nasty combinations. This is one of the nice ones)

One measure of creme de mentheOne measure of bailiesOne measure of creme de grand marnier (this can be hard to come by, if you can't find it, try substituting half a measure of grand marnier and half a measure of milk),

Ideally, mix 4-5 batches together at the same time, shake with ice, and then pour into shotglasses. Goes down very smoothly.

seal and stand, inverting daily for two weeks pour off the liquid, discard the crud, filter the liquid through a coffee filter stir in 6 oz of dark rum and 1/2 cup sugar syrup[/list:u]

Depending on the strength, mix with frozen fruit juice concentrate. You want it to be a strong, funky, musky concoction, but not undrinkable.[/list:u]As a disclaimer, I haven't tried the last one. I've been playing with herbal liqueurs on and off for the past couple years and haven't hit on any that worked really well. What I listed is along the lines of my current set of experiments and I expect it to be drinkable but funky. The others are all yummy.

As with Clinton's: at your own risk, drink has not been tested. 1 part Spiced Rum 1 part Jagermeister 1 shot of tabasco A pinch of cinnamon sugar

Put the Rum and Jager in a tumbler and shake well. Pour into a large glass and add the shot (ie: a squirt) of tabasco. Stir. Add seltzer to tone it down if necessary. Sprinkle on a pinch of cinnamon sugar to bring out the flavor.

Hrm, it's missing something...I'm thinking it'll be strong and spicy, but needing a darker flavor for balance. And the cinnamon-sugar may be too much, but the sugar more than the cinnamon.

I have no clue what this'll taste like...but they're my two favorite drinks, and I like the Mexican spiciness. Plus, I recently found that spicy BBQ sauce and cinnamon sugar taste great on a pizza, so why not try it in a drink?

No name, since I don't know what it tastes like. Crap, now I want to taste-test it...damn my empty wallet.

1) Place a sugar cube in the bottom of a champaigne flute.2) Fill 3/4 of the flute with champaigne.3) Slowly pour (Don't STIR!) in 1.5 oz of Absinth.4) (Not being up on my liquor densities I don't even know if this is possible) Float 0.5 oz of Creme de Cacao on top.

As for the other two, well, I was kind of hoping that the drink would be something people would enjoy, rather than a college-age male contest to see who could stomach the nastiest thing ... but all right, all right, I'm not going to quibble. They'll be tested too. But the judging will be based on what I like, not what hurts the most.

Well, then mine's almost certainly out.

Wait, add one part Ouzo! That'll make it taste just dandy!

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Oh yeah, Mike and Brian, provide a few more details - do you just pour the liquors straight into the shot glass, or do you stir with ice first, or what?

Stir with ice? What's that, some Chicago thing? Pour in shot glass, pour shot down throat, do not pass go.

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So let's have a few more entries, folks! Who knows, maybe a whole menu might come out of this.

Directions: In a shaker half-filled with ice cubes, combine the boubon, amaretto, everclear and milk. Place shaker on top of head carefully, and shake well by vibrating your body up and down while chanting "Yog-Sothoth" repeatedly like Dean Stockwell in the movie version of The Dunwich Horror (including putting your hands at the sides of your head in the "Crowley Photo" position). Pour into an old-fashioned glass, garnish with cocktail onions skewered on tiny sword.